Morteau sausage and cabbage gratin

Gratin de choux et Saucisse de Morteau

This recipe for sausage and cabbage gratin comes courtesy of Saucisse de Morteau. A deceptively simple recipe, this dish uses romanesco – a striking vegetable that grows in a fractal pattern – with stunning results!

  • Saucisses de Morteau
  • 200g romanesco cabbage 
  • 200g cauliflower 
  • 150g grated Comté cheese
  • 100g fresh petits pois  
  • 2 cloves of garlic 
  • Rosemary 
  • Olive oil 
  • Pink peppercorns 
  • Salt
  1. Preheat the oven to 180C (Gas Mark 6). Bring a large pan of salted water to the boil. Cook the cabbage for about 10 minutes. Halfway through cooking, add the peas.

2. Place the vegetables into a gratin dish and top with the grated Comté. Sprinkle with a few pink peppercorns and bake for six minutes until golden.

3. Finely slice Morteau sausages and return to hot fat. Add the crushed garlic and rosemary.

4. Serve the sausages with the cabbage gratin and enjoy immediately.